Persian Shish Andaz
Dive into the vibrant flavors of Gilan with this hearty walnut and eggplant stew, a beloved dish often enjoyed during Iran's lively fire festival! Packed with the earthy richness of ground walnuts and the smoky depth of roasted eggplant, this plant-based delight is sure to warm your soul. Get ready to savor a comforting bowl that celebrates Persian culinary traditions!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- onions
- pomegranate molasses
🫙Pantry Staples(1)
- plenty of tomato paste
📦Other(3)
- aubergines
- ice cubes
- finely ground walnuts (480 ml)
Nutrition (per serving)
Calories
300
Protein
7g
Carbs
29g
Fat
20g
👨🍳 Instructions
- 1
Sauté finely ground walnuts with onions until aromatic.
- 2
Add plenty of tomato paste and pomegranate molasses for flavor.
- 3
Shock the walnuts with ice cubes and water to release oils.
- 4
Prepare aubergines by peeling, dicing, and seasoning them, then let them sit to remove excess water.
- 5
Fry the aubergines and stir them into the stew until rich.
- 6
Serve with freshly steamed rice.
💡 Pro Tips
- ✓Toast ground walnuts over medium heat for 2-3 minutes before adding onions to drive off volatile compounds and concentrate flavor by 35%, preventing a raw, bitter taste in the final stew.technique2-3 minutes, medium heat
- ✓Add tomato paste at a 1:2 ratio to walnut weight and cook for 4-5 minutes before adding liquid to caramelize its sugars and reduce acidity from 3.5% to below 2.8% pH, deepening umami.ingredient1:2 ratio, 4-5 minutes
- ✓Ice-shock the walnut mixture immediately after sautéing (within 30 seconds of removing from heat) to halt enzymatic oxidation and preserve the pomegranate molasses's acidity, which prevents the walnuts from turning gray.timingwithin 30 seconds
- ✓Salt diced aubergines at 3% by weight and rest for 25-30 minutes to osmotically dehydrate them, removing up to 40% of water and preventing the stew from becoming waterlogged when fried pieces are stirred in.timing3% salt, 25-30 minutes, 40% water loss
- ✓Fry diced aubergines at 350°F until deep golden-brown (4-5 minutes) before adding to the stew to develop Maillard browning on the surface, creating textural contrast and preventing them from disintegrating into the sauce.technique350°F, 4-5 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Persian Shish Andaz
Dive into the vibrant flavors of Gilan with this hearty walnut and eggplant stew, a beloved dish often enjoyed during Iran's lively fire festival! Packed with the earthy richness of ground walnuts and the smoky depth of roasted eggplant, this plant-based delight is sure to warm your soul. Get ready to savor a comforting bowl that celebrates Persian culinary traditions!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- onions
- pomegranate molasses
🫙Pantry Staples(1)
- plenty of tomato paste
📦Other(3)
- aubergines
- ice cubes
- finely ground walnuts (480 ml)
Nutrition (per serving)
Calories
300
Protein
7g
Carbs
29g
Fat
20g
👨🍳 Instructions
- 1
Sauté finely ground walnuts with onions until aromatic.
- 2
Add plenty of tomato paste and pomegranate molasses for flavor.
- 3
Shock the walnuts with ice cubes and water to release oils.
- 4
Prepare aubergines by peeling, dicing, and seasoning them, then let them sit to remove excess water.
- 5
Fry the aubergines and stir them into the stew until rich.
- 6
Serve with freshly steamed rice.
💡 Pro Tips
- ✓Toast ground walnuts over medium heat for 2-3 minutes before adding onions to drive off volatile compounds and concentrate flavor by 35%, preventing a raw, bitter taste in the final stew.technique2-3 minutes, medium heat
- ✓Add tomato paste at a 1:2 ratio to walnut weight and cook for 4-5 minutes before adding liquid to caramelize its sugars and reduce acidity from 3.5% to below 2.8% pH, deepening umami.ingredient1:2 ratio, 4-5 minutes
- ✓Ice-shock the walnut mixture immediately after sautéing (within 30 seconds of removing from heat) to halt enzymatic oxidation and preserve the pomegranate molasses's acidity, which prevents the walnuts from turning gray.timingwithin 30 seconds
- ✓Salt diced aubergines at 3% by weight and rest for 25-30 minutes to osmotically dehydrate them, removing up to 40% of water and preventing the stew from becoming waterlogged when fried pieces are stirred in.timing3% salt, 25-30 minutes, 40% water loss
- ✓Fry diced aubergines at 350°F until deep golden-brown (4-5 minutes) before adding to the stew to develop Maillard browning on the surface, creating textural contrast and preventing them from disintegrating into the sauce.technique350°F, 4-5 minutes